Green Vegetable Stir-Fry

Ingredients

This quick stir-fry is low in fat and ready in just 25
minutes. The hint of Thai elements makes the vegetables wonderfully
flavourful.

2tbsp peanut oil

1 long red chilli, sliced

1 clove garlic, chopped

1tsp grated fresh ginger

200g (6½oz) mange tout of sugar snap peas, trimmed

½ cup peas, thawed if frozen

2-3 heads broccoli, cut into florets

1 bok choy, trimmed and cut into thin wedges

3 spring onions, sliced

The juice of 1 lime

1-2tbsp Thai fish sauce

1tbsp soy sauce

¼ cup coriander leaves, to serve

Method

Heat a large wok over a high heat. When the wok is very hot,
add the oil, then the chilli, garlic and ginger, and stir-fry for
about 30 seconds. Add the mange tout and peas, and stir for 2-3
minutes, or until just tender. Remove from the pan with a slotted
spoon and set aside.

Add extra oil if needed, then add the broccoli, bok choy and
spring onions. Cook over a high heat, stirring continuously for 4-5
minutes, or until soft and slightly coloured.

Return the mange tout and peas to the wok and stir until heated
through. Add the lime juice, Thai fish sauce and soy sauce and fry
until everything is hot.

Season to taste. Remember the soy sauce is salty. Remove from
the heat and stir through the coriander leaves.

Top tips

Tip

It's very important to have all your ingredients chopped and
ready to go before you heat the wok. Vary the ingredients to suit
what you have to hand, and add an extra chilli if you like it
really hot.